answers from questions (STABILIZATION FROM NATURE):
What are stabilizers? Why are they called "natural stabilizers"?
-->Stabilizers are polymeric carbohydrates that stabilize a food system which helps minimize water migration, prevent oil from separating, improve mouthfeel, provide suspension, increase viscosity, prevent ice-crystal development and more.
-->They are called 'natural stabilizers' because they are not man-made
Why there is a growing demand for natural stabilizers?
-->because nowadays, consumers are more educated and aware of foods that they eat and believes that going for 'natural ingredients' can be one of the preventive ways from getting diseases.
What is the typical usage level (amount) of gums in foods?
-->between the range of 0.5% to 1.0% only
Proteins can also be used as food stabilizers. Give some examples.
-->proteins in eggs can function as stabilizers in various food systems as a result of their ability to coagulate. the coagulation of egg is influenced by time and temperature, as well as the presence of other ingredients.
-->the use of gelatin as natural food stabilizer
- What are stabilizers? Why are they called "natural stabilizers"?
-->Stabilizers are polymeric carbohydrates that stabilize a food system which helps minimize water migration, prevent oil from separating, improve mouthfeel, provide suspension, increase viscosity, prevent ice-crystal development and more.-->They are called 'natural stabilizers' because they are not man-made
- Why there is a growing demand for natural stabilizers?
-->because nowadays, consumers are more educated and aware of foods that they eat and believes that going for 'natural ingredients' can be one of the preventive ways from getting diseases.- What is the typical usage level (amount) of gums in foods?
-->between the range of 0.5% to 1.0% only- Proteins can also be used as food stabilizers. Give some examples.
-->proteins in eggs can function as stabilizers in various food systems as a result of their ability to coagulate. the coagulation of egg is influenced by time and temperature, as well as the presence of other ingredients.-->the use of gelatin as natural food stabilizer